Preheat the oven to 375 degrees F.
Toss parsnips and 1/2 the carrots in 1 tablespoon olive, and salt and pepper to taste. Put on a roasting pan and cook in the oven for 30 minutes or until soft. Cut plum tomatoes
in 1/2, lay on another roasting pan, drizzle
with 1 tablespoon olive oil and then add 1 tablespoon tarragon and 1/2 teaspoon chopped garlic, salt, and pepper and cook for about 20 minutes. When vegetables are cooked set them aside to be added later.
Season the chicken with salt and pepper. In a large pot, over medium head, add the remaining 2 tablespoons olive oil and seasoned chicken. Cook on both sides until crisp
and browned, leaving any burnt bits at the bottom of the pan. Remove the chicken and set aside on a plate.
In the same pot, add the remaining carrots, celery, onions
, and salt to the pot. Cover the pot and cook for about 10 minutes. Place the chicken back into the pot on top of the vegetables and add the parsley
, remaining 2 tablespoons tarragon
, bay leaves
, orange zest, coriander, roasted tomatoes, roasted carrots and parsnips, and 4 cups (1 quart) chicken stock.
Cover the pot and cook until soft and tender, about 30 minutes. Add the rinsed white beans and cook for an additional 10 to 15 minutes. Garnish
with additional parsley, tarragon, and orange zest and serve over couscous.